Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-07-17

fPassee Fyxfs CrDmsr.3
tannsssw fruit q very eArisus
means e preserving 3 - 2 ~ ~
eondikion. Bat Il 4 . process 49, q.
raarsds carefnl manaRez1aAnt ~ nlA&e =
I sssreeea- Tfn cans are s9raetfnfs
ree8 hat gsass yaEs are n@w 20 cneAp
and are y much better that they
shoiid alwavs be psefsFTed. r. ne
erd tisev are cheaper, - they less
rnrsrh longer than tin. lin cans are
Habte % iniure the favor also. There
are seveEn1 excellent kil1ls q fFsiit jars
y h ~ ess ~ FRAT tvo taings must b
raost carefally attended % o. failure =
Flrss-Ths fruit mass b sufseisutiy
$500 The air mnss b exrladed
aa,d tfe can hern1 esicaiiy sealed.
The hegt fruit should Be selected and
that which Il mot 0ger-Fipe. IL should
- kent ~ clean a. possible, 50 that
Hftie er no washing win be feQuired, as
fhis Is Injurious % many fruits. Pick
over carefully and wash quickly, e
uaahSn9 Is necessary. Either steam
OF stew. adding as little water ~ posi-
bIe. and A. little sagar as vii s1f5lce %
make the sauce palatable. SNeet fruits
require none a. ali, and none i neces-
cary 20 the preservation d the fruit
stearaing Is rather preferable % stew
ing or boiling. as the fruit Is less broken
asd is natural favor Is preserved BET.
tes. A porcelain lined kettle should
bs used, ~ al kinds Of metal Kettles
are likely 70 be c0rroded By the acids
II the fruit.
The fruit need not be cooked 90 much
that Il win fall % pieces, bat Il should
Ne so thoroughly scaided that every
part az Il viii be subiected 70 high de-
gree Of heat, in order that al me germs
from which fermentation originates
may be destroyed. simply heating Is
not sufficient.
some kidd Of fruit require longer
rocking than others. The length u
time varies about Is follows Boil
cherries I've minutes; FaspbcTries,
blackbeFries and ripe currants, SIX 70
eight minutes haived peaches, goose
berries and grapes, eight 10 ten min
ntes; sliced pineapple and ounce
and halved pears, fifteen 20 twenty
minutes stFawbeFries, thirty min
utes; tomatoes, thirty minutes 70 two
hours,
While the fruit IL cooking prepare
The cans h which il i 10 81 placed.
Thoroughly seala them so that there
may be In them nothing which VIII
induce decay. To prevent breaking
when the hot fruit Is placed in the can,
Il NAV be heated ~ pouring into Il hot
water and quickly shaking IL, 80 that
all pafts may be heated equally, or the
cen may be placed In cold water and
gradually heated % the requisite de
gree. Dry heat y equally efficient,
and nav be applied by Keeping the cans
IN Z moderately hot oven while the
fruit Is cooking. Some place the hot
can upon q folded towel wet 10 cold
water, when cOois the bottom and 20
prevents cracking. This method Is
very convenient.
When the irsiit IL properly cooked
and the can IA In readiness, FIRST place
In the can quantity Of juice, 10 that,
as the fruit Is put Ia, no vacant place
will be LEFT for air, which Is sometimes
quite troublesome when this precNu-
ton Is not taken. Then add the fruit
II any bubbles OF air chance 20 be left
still, work them out with fork, spoon
handle or straw. Eli the can fun and
Immediately put on the cover aud screw
tightly. III the can Is unpleasantly hot
~ may ht Securely httA W HA7@AAtA .
towel around Il aud twisting the ends
together. As the fruit cools, the cover
can be frightened, and this should be
promptly done, so that no air may be
allowed 10 enter. Sometimes the fruit
VIII settle so that little space viii APP
pear az the top. II you are sure the
can Is tight, do not open TO refill, as you
viii be unable 10 make the can quite rs
tight again unless you reheat the fruit,
In which ease you would be liable 10
have the same thing occur again. Some
alloW the fruit 10 cool about ten min
utes before adjusting the covers. This
gives time for Il 10 cool aud settle. The
can Is then filled with hot syrup aud
tightly sealed.
After filing and tightly sealing, place
the cans in a cool place and watch
them closely for two or three weeks,
when they may be set away II there
are no signs OF fermentation, should
any such signs appear. open the can
Immediately, seald the fruit thor
oughly and seal IS before, being very
careful % examine the cover and see
II there Is not some imperfection
which prevents the perfect exclusion
Of air.
Small fruits and tomatoes may be
preserved Ia bottles or Jugs by sealing
with wax Thoroughly heat the Jug
or bottle and put 10 The fruit, first
putting in juice, as when using cans
shake down well and refill Then
place two thicknesSes Of cloth over
the mouth. insert a lightly fitting cork
aud thoroughly cover the whole with
melted wax. The following IL a good
recipe for the wax One pound Of
resin, two pounds OF heeswax and one
and hall ounces Of talioN melt and
mi1.
When canning In glass vessels. care
must be used 10 protect the vessels
from dranghts Of cold air, or they viii
be liable 20 break.
Apples. pears, ounces and peaches
should be pared and cut into pieces
small enough 20 can convenientlk. liz
canning, they may be arranged "a the
can with q fork, u desired, the Juice
being aftervard added, but care must
be exercised 20 get out all air bubbles.
which are very liable 10 occur when
this method Is adopted The skins
may be very expeditisusly removed
from peaches hy immsfsing them IN
boiling water for a minute or two aud
then rubbing with a coarse towel This
Is best done when they have {ust
reached maturity. bat have not be-
come very mellow.